Kitchen Sink Christmas Treats (Printable Version)
A festive holiday treat combining M&M’s, pretzels, white chocolate, and sprinkles for a crunchy, sweet delight.
# What You'll Need:
→ Dry Ingredients
01 -
2 ¾ cups all-purpose flour, spooned and leveled
02 -
½ teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
→ Wet Ingredients
05 -
8 ounces unsalted butter, melted and cooled
06 -
1 ¼ cups dark brown sugar
07 -
¾ cup granulated sugar
08 -
2 large eggs, room temperature
09 -
2 teaspoons vanilla extract
→ Mix-ins
10 -
1 cup red and green M&M’s
11 -
½ cup white chocolate chips
12 -
½ cup pretzels, broken into small pieces
13 -
⅓ cup salted potato chips, crushed
14 -
2 tablespoons holiday sprinkles (jimmies)
# Step-by-Step Guide:
01 -
Melt unsalted butter and allow it to rest at room temperature for 20 minutes until cooled without warmth.
02 -
In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
03 -
Whisk melted butter with dark brown sugar and granulated sugar until smooth, then incorporate eggs and vanilla extract thoroughly.
04 -
Add the dry ingredient mixture to the wet ingredients and fold gently using a rubber spatula until just combined.
05 -
Stir in M&M’s, white chocolate chips, pretzel pieces, crushed potato chips, and holiday sprinkles evenly throughout the dough.
06 -
Using a 1 ½ ounce ice cream scoop, portion dough onto a parchment-lined baking sheet, spacing evenly.
07 -
Refrigerate the cookie dough for one hour to firm; alternatively, freeze for 30 minutes to expedite chilling.
08 -
Preheat the oven to 350°F. Arrange six dough balls per parchment-lined sheet pan and bake for 13 to 15 minutes, rotating the pan halfway to assure even browning.
09 -
Immediately after baking, press each cookie gently with a large cookie cutter to achieve uniform round shape. While still warm, sprinkle additional mix-ins on top to garnish.
# Additional Notes:
01 -
Ensuring the butter is cooled but not warm preserves cookie texture; chilling the dough solidifies fats for better spread control during baking.